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| From Sweet Things: Food Pics! |
Yield: 24 cookies
Baking Temperature: 350°F
Baking Time: 10 minutes
Ingredients
3 C sifted cake flour
1/4 tsp baking powder
1/2 tsp salt
1C unsalted butter, slightly firm
3/4 C superfine sugar
1 egg
1 1/2 tsp vanilla essence
Instructions
- Sift together flour, baking powder and salt, set aside.
- In large bowl cream together butter and sugar.
- In small bowl, beat egg and vanilla together with a fork.
- Beat egg/vanilla into butter/sugar.
- Add half of dry ingredients, mix, then other half mixing only until it begins to form a mass.
- On a lightly floured surface, knead the dough until just smooth.
- Divide into quarters and press into 4 discs.
- Dust each disc lightly with flour and wrap in plastic.
- Chill 15 min; heat oven to 350°F.
- On a lightly floured surface working with one disc at a time, roll the dough out very thinly (1/16").
- Cut with cookie cutters and transfer to silpat on cookie sheet.
- Bake 10-14 min or until edges begin to brown, rotating sheet within oven at least once.
- Let stand 2 min then transfer to wire racks to continue cooling.
- Let cool before decorating.
1 C confectioner's sugar, sifted
2 tsp milk
2 tsp light corn syrup
1/4 tsp almond (or other) extract
food coloring
Sugar Cookie Icing - Instructions
- In a small bowl, stir sugar and milk until smooth.
- Beat in corn syrup and extract until icing is smooth and glossy. If too thick, add more corn syrup.
- Divide out to color.
- Dip or paint cookies.
Tip: go to the Polvorones de Naranja recipe for some rolled cookie tips.
